Ingredients:

  • 200g chocolate digestive biscuits
  • 60g unsalted butter, melted
  • 1 tbsp instant espresso powder
  • 0.25 tsp sea salt
  • 500g full-fat cream cheese, room temperature
  • 250g mascarpone cheese, room temperature
  • 200g granulated sugar
  • 3 large eggs
  • 1 large egg yolk
  • 1 tbsp vanilla extract
  • 2 tbsp coffee liqueur
  • 2 tbsp all-purpose flour
  • 110g Savoiardi Italian ladyfingers
  • 120ml strong brewed espresso, cooled
  • 2 tbsp cocoa powder
  • 240ml heavy whipping cream, cold
  • 2 tbsp powdered sugar

Instructions:

  1. Pulse 200g chocolate digestive biscuits into fine crumbs and mix with 60g melted butter, 1 tbsp espresso powder, and 0.25 tsp salt.
  2. Firmly pack the crumbs into the bottom of a 9 inch springform pan.
  3. Beat 500g cream cheese and 250g mascarpone with 200g sugar on low speed until smooth and glossy.
  4. Add 3 eggs and 1 egg yolk one at a time, mixing just until the yellow streaks disappear.
  5. Fold in 1 tbsp vanilla, 2 tbsp coffee liqueur, and 2 tbsp flour.
  6. Briefly dip 110g ladyfingers into 120ml cooled espresso and arrange them over the raw cheesecake batter.
  7. Pour the remaining batter over the ladyfingers and smooth the top.
  8. Wrap the pan in foil, place in a roasting tray, and add 1 inch of hot water.
  9. Bake at 325°F for 1 hours 15 mins until the edges are set but the center wobbles slightly.
  10. Turn off the oven, crack the door for 1 hour, then refrigerate for at least 4 hours.
  11. Whip 240ml heavy cream with 2 tbsp powdered sugar until stiff peaks form, pipe onto the cake, and dust with 2 tbsp cocoa powder.